This Tender-Tangy-Zesty Chicken Cutlet will delight the taste buds
Ingredients
- 1-2 chicken thighs cutlets
- ½ cup chicken stock
- ½ teaspoon cornflour
Marinade:
2 teaspoons lime juice
⅓ cup coconut milk
2 teaspoons chopped fresh coriander
1 teaspoon crushed garlic
1 teaspoon grated fresh ginger
Method
- In a bowl mix all marinade ingredients together
- Add the chicken and massage the mixture into the chicken and set aside for at least 1 hour
- Preheat oven 200º
- Remove the chicken from the mixture and reserve the marinade for the sauce
- Place chicken on a wire rack and bake until cooked through and golden brown, approx. 20-25 minutes depending on the size of cutlet
- Meanwhile, mix the cornflour into the stock and pour into a small saucepan along with the reserved marinade. Place over medium-high heat and bring to boil, then reduce heat and simmer until the sauce reduces and thickens
- Pour the sauce over the chicken and serve with a medley of stir fry vegetables
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